1 tsp for 300mL water @ 96C, second infusion, Western style, steeped 4 minutes 30 seconds.
Not as silky this time, but still smooth, and with a deeper sweet-potato and, um, “root” flavour. I don’t know how else to describe it — something like carrots, but not quite. Yunnan forest floor. More cinnamon. Some more mineral notes. Lots of sparkle on the tongue. I can hardly believe I’ve gotten so much from a second long and greedy steep. No bitterness, none at all.